My friends and I were discussing Lenten recipes at our recent Women’s Guild luncheon and fashion show, when one of them asked about peanut butter kufteh. I’d heard of it, but had never eaten it. I figured that one of my many cookbooks would offer such a recipe, and I was correct.
NJ during the 1950’s and 60’s.
|Peanut Butter Kufteh
Here’s the Marookian-Marootian Lenten recipe for…
Yields about 30 kuftehs
|Peanut butter-onion filling
|Dry Ingredients for shell
Outer Shell Ingredients:
1/4 tsp. black pepper
mint, basil, cayenne, and black pepper; add the hot water, stirring to create a
dough. Knead. If mixture is too dry, add a little more hot water.
an indentation in the center with your thumb and keep opening and shaping with your index and middle finger. Press down in center and sides, rotating until you get a thin shell.
ROBYN’S NOTE ON SHAPING:
To make the shell as thin as possible, I lined a small plate with plastic wrap, took a golf ball sized piece of the ‘dough’, flattened it into a circle with my hand, then gently lifted it off the plastic – while trying not to break it. You really do have to keep a small bowl of water to dip your hands into for this process. The water helps ‘glue’ the outer shell together. After placing a spoonful of filling in the center, I gently encased the filling with the outer shell. Finally, I smoothed the surface with wet fingers, making sure the kufteh was flat on the bottom and slightly rounded on the top.
|Kuftehs ready to cook
6. Remove kuftehs from the refrigerator, and boil, in small batches, for about 10 minutes until all are cooked. Serve immediately.